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Pastels | Fataya (Senegalese Fish Pies)
4.9 from 144 votes

Pastels | Fataya (Senegalese Fish Pies)

These Pastels, also known as Fataya, are Senegalese fish pies made with a peanut oil dough filled with seasoned tilapia, stockfish, garlic, and onions. The dough discs are stuffed, folded, and sealed before being fried until crisp and golden. A complementary sauce made of tomato, garlic, onion, and spices accompanies the dish, enhancing its savory flavor. This recipe showcases a traditional street food with a rich blend of textures and spices.

Prep Time
15 mins
Cook Time
30 mins
Servings: 4
Course: Appetizer
Cuisine: African

Ingredients

For the sauce:
  • 1 tbsp tomato paste
  • 1 tomato
  • 2 tbsp peanut oil
  • 2 onion
  • 1 tbsp vinegar
  • 2 seasoning cube
  • garlic
  • chili
For the dough:
  • 400 g all-purpose flour
  • 4 tbsp peanut oil
  • 1 egg
  • 1 tsp salt
For the stuffing
  • 2 kg tilapia
  • 1 onion
  • 2 cloves garlic
  • 1 stock fish pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Prepare the dough:
    Cup of Yum
  1. Combine the flour, salt, eggs, oil, and water in a bowl.
  2. After kneading the dough, form it into small discs (the diameter of a water glass).
To prepare the stuffing:
  1. Remove the skin then dice the fish.
  2. Heat the peanut oil in a saucepan and add the fish, chopped garlic, onion, and parsley.
  3. Sprinkle over some salt and pepper.
Making the sauce:
  1. Heat oil in a frying pan and cook the tomato paste, roughly chopped tomatoes, onion, garlic, and parsley.
  2. Add some water, the stock cube, and some pepper. Stir gently, making sure to check for seasoning.
Making the pastel:
  1. Place some filling on one half of each disc of dough, fold them in half, and use a fork to seal the edges. Fry the pastels for a few minutes.

Notes

  • Make sure to thoroughly remove the fish skin before dicing for a better texture in the filling.
  • Seal the dough edges well with a fork to prevent the filling from leaking during frying.
  • The frying oil should be hot enough to crisp the dough quickly without absorbing excess oil.
  • The leftover tomato sauce can be stored refrigerated and used as a dip or accompaniment for other dishes.